P.E.I. Mussels or Little Neck Clams Recipe

Name: The Reef Seafood & Steaks P.E.I. Mussels Or Little Neck Clams Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 pounds P.E.I. Mussels or Little Neck Clams; 2 tablespoons Olive Oil; 4 cloves Garlic, minced; 1 medium Shallots, chopped; 1 cup White Wine; 1 tablespoon Fresh Parsley, chopped; 1 teaspoon Red Pepper Flakes; 1 teaspoon Salt; to taste Black Pepper; 4 slices Italian Bread, sliced; 2 tablespoons Butter

Inspired by The Reef Seafood & Steak

Time30m

Serves4

sautéed in one of our signature sauces, with toasted italian bread.

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Ingredients

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Main Ingredients

2 pounds P.E.I. Mussels or Little Neck Clams

2 tablespoons olive oil

4 cloves Garlic, minced

1 medium Shallots, chopped

1 cup White wine

1 tablespoon Fresh parsley, chopped

1 teaspoon Red pepper flakes

1 teaspoon Celtic sea salt

to taste black pepper

4 slices Italian Bread, sliced

2 tablespoons Butter

Method

Cooking Instructions

Prepare the Mussels/Clams

Rinse the mussels or clams under cold water to remove any sand or debris. Discard any that are open and do not close when tapped.

Sauté Aromatics

In a large pot, heat olive oil over medium heat. Add the minced garlic and chopped shallots. Sauté for about 2-3 minutes until fragrant and translucent.

Add Wine and Seasonings

Pour in the white wine, and add the red pepper flakes, salt, and black pepper. Bring to a gentle simmer.

Cook Mussels/Clams

Add the cleaned mussels or clams to the pot. Cover and cook for about 5-7 minutes, or until the shells have opened. Discard any shells that remain closed.

Finish with Parsley

Stir in the chopped parsley and remove from heat. Drizzle with melted butter for extra flavor.

Toast the Bread

While the mussels or clams are cooking, toast the slices of Italian bread until golden brown.

Serve

Serve the sautéed mussels or clams in bowls with the toasted Italian bread on the side for dipping.